Ina Garten Chicken with Shallots – Elegant Yet Easy Weeknight Dinner

Ina Garten’s Chicken with Shallots is a beautifully simple and flavorful dish that blends comfort and elegance. Tender bone-in chicken is seared to golden perfection and roasted with sweet, caramelized shallots in a rich white wine and vinegar sauce. It’s the kind of dinner that tastes like it took hours to make, but it’s ready in under an hour. Whether you’re hosting or cooking for family, this dish always impresses.

What Is Ina Garten Chicken with Shallots?

This recipe features bone-in, skin-on chicken (usually thighs or breasts) roasted with halved shallots until tender and golden. The star is the deeply flavorful pan sauce made from white wine, Dijon mustard, and white wine vinegar. The shallots soften and melt into the sauce, adding a mild, sweet depth that pairs perfectly with the crispy chicken.

Other Ina Garten Popular Recipes

• Ina Garten Homemade Ricotta
• Ina Garten Green Salad Vinaigrette
• Ina Garten Roasted Shrimp Salad
• Ina Garten Lobster and Shells
• Ina Garten’s Middle Eastern Salad

Reasons to Try Ina Garten Chicken with Shallots

• Incredibly flavorful with few ingredients – Each element brings balance and depth
• Perfect for entertaining or casual dinners – Elegant enough for guests, simple enough for weeknights
• No need for special equipment – A skillet and oven are all you need
• Adaptable to different cuts of chicken – Use thighs, breasts, or even drumsticks
• Pairs beautifully with almost anything – From potatoes to green beans or crusty bread
• Great for make-ahead meals – Reheats well without losing texture

Ingredients Needed to Make Ina Garten Chicken with Shallots

• 4 bone-in, skin-on chicken thighs (or breasts)
• Kosher salt and freshly ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 4 large shallots, peeled and halved
• ½ cup dry white wine (such as Sauvignon Blanc)
• 1 tablespoon white wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon crème fraîche or heavy cream (optional)
• Fresh thyme sprigs (optional, for garnish)

Instructions to Prepare Ina Garten Chicken with Shallots

Preheat and season

• Preheat oven to 425°F (220°C). Pat chicken dry and season generously with salt and pepper.

Sear the chicken

• In a large ovenproof skillet, heat olive oil and butter over medium-high heat.
• Place chicken skin-side down and sear for about 5–6 minutes, until golden. Turn and cook 2 minutes more. Remove chicken and set aside.

Cook the shallots

• Add shallots to the same skillet. Sauté until lightly browned and caramelized, about 5 minutes.

Deglaze and build the sauce

• Pour in white wine and vinegar. Stir to deglaze the pan, scraping up any brown bits. Whisk in the mustard and let the sauce simmer for 2 minutes.

Roast everything together

• Return chicken to the pan, skin-side up. Spoon some sauce and shallots over.
• Transfer skillet to the oven and roast for 20–25 minutes, or until chicken is cooked through (165°F internal temperature).

Finish with optional cream

• Remove from oven. Stir in crème fraîche or a splash of cream for added richness.

Serve warm

• Plate the chicken with shallots and spoon pan sauce over the top. Garnish with thyme if using.

What Goes Well With Ina Garten Chicken with Shallots

• Creamy mashed potatoes – Perfect base for the shallot-infused sauce
• Roasted root vegetables – Carrots, parsnips, or potatoes complement the flavors
• Steamed green beans or asparagus – A fresh and crisp side
• Buttery egg noodles or pasta – Ideal for soaking up the sauce
• Crusty French bread – Don’t waste a drop of the rich sauce
• Wild rice or farro – Adds texture and nuttiness to the plate

Key Tips for Making Ina Garten Chicken with Shallots

• Dry the chicken skin thoroughly – Helps it crisp up during searing
• Use a wine you’d actually drink – It impacts the overall flavor
• Don’t rush the shallots – Let them caramelize slowly for the best taste
• Deglaze properly – Scrape up browned bits for a more flavorful sauce
• Don’t overcrowd the pan – Gives room for even browning
• Add cream only at the end – Avoids curdling in high heat
• Taste and adjust seasoning – Finish with salt or pepper as needed

Creative Variations of Ina Garten Chicken with Shallots

• Add mushrooms – Sauté with shallots for an earthy touch
• Use boneless chicken thighs – Reduces cook time without sacrificing flavor
• Include garlic cloves – Roast whole cloves for sweetness
• Make it spicy – Add crushed red pepper to the sauce
• Add lemon zest – For a brighter finish
• Replace wine with broth – A non-alcoholic alternative
• Use pearl onions – A swap for shallots with a milder flavor

How to Store Ina Garten Chicken with Shallots

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze the chicken and shallots with sauce in freezer bags for up to 2 months.
• Cool before storing: Always let it cool before sealing.
• Reheat gently: Use a covered skillet or oven to preserve moisture and flavor.
• Store sauce separately if possible: This keeps it from becoming too thick when reheated.

How to Reheat Ina Garten Chicken with Shallots

• Oven method: Place in a baking dish, cover loosely with foil, and warm at 350°F for 15–20 minutes.
• Stovetop: Reheat gently in a skillet with a splash of broth or water.
• Microwave: Use short intervals (30 seconds at a time) to avoid drying out the meat.
• Avoid high heat: This can make the chicken tough and the sauce break.

Nutritional Value (per serving, approx.)

• Calories: 370
• Protein: 28g
• Fat: 25g
• Carbohydrates: 6g
• Fiber: 1g
• Sugar: 2g
• Sodium: 380mg

FAQs

Can I use boneless chicken for Ina Garten’s shallot chicken recipe?

Yes, boneless thighs or breasts can be used. Just reduce the roasting time by 8–10 minutes to avoid overcooking, as boneless meat cooks faster.

Do I need to peel the shallots before roasting?

Yes, peel the shallots and cut them in half lengthwise. This allows them to caramelize properly and blend into the sauce for maximum flavor.

What’s the best wine to use for this chicken with shallots recipe?

Ina recommends using a dry white wine such as Sauvignon Blanc. Avoid sweet wines, as they can overpower the savory balance of the sauce.

How do I prevent the chicken skin from getting soggy in the oven?

To keep the skin crispy, ensure it’s well-seared before roasting and avoid pouring too much sauce over the top before baking.

Final Words

Ina Garten’s Chicken with Shallots is a shining example of how a few high-quality ingredients can create a luxurious, satisfying meal. It’s simple enough for a weeknight yet special enough to serve guests. Keep this one in your rotation—you won’t regret it.

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